Fruity Lamb Casserole

Ali's kitchen
04/04/2018

This is essentially a stew with a middle eastern flavour. Some almonds add a bit of texture. A small amount of spices. Some dried apricots add a tiny bit of tartness. So they make it interesting without overpowering the lovely lamb

REMEMBER read the recipe before you start . Line up your ingredients so you are good to go.

Serves about 4 (I'm sure you could spin it out)

600-700 gms of nice lean diced lamb

Approximately 2 Tbsp flour

2 Tbsp olive or another oil

2 medium onions thinly sliced

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/4 tsp ground allspice

1/4 cup blanched almonds

1/2 cup quartered dried apricots

1/2 cup water

1/2 cup white wine

Salt and pepper if you think you need it to season

Tbsp chopped fresh coriander

Tbsp chopped fresh mint

Sprinkle the diced lamb with the flour and toss it to coat the meat. Discard any excess flour.

Heat the oil in a large pot and brown the onion,adding the spices as the onion is cooking . Remove this from the pan . Now brown the meat in batches and then add the onion mix to the meat

Now add the almonds,apricots,water & wine. Cover and simmer gently for approx 30-45 mins,or until the lamb is tender . Keep an eye on it and add a bit more water if it looks dry at any time.

Taste the lamb , adjust seasonings if necessary and then stir in the fresh herbs.

I like to serve it with couscous which is easy to cook ,just read the back of the packet.